March 11, 2011

Living in the CSA: BLT frittata recipe

We are getting a dozen eggs a week through the CSA, and for our family of two adults and a toddler, that's a lot. For our first dozen, I made a modified version of this BLT Frittata, which my husband has made a bunch of times, but I'd never attempted.

Preheat oven to 400 degrees F. Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, Canadian bacon, and garlic to the pan. When Canadian bacon browns at edges and begins to crisp, add spinach. Wilt spinach, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.

Notes: The original recipe calls for pancetta, and I highly recommend going this route if you have it. Pancetta is awesome. (And as Iggie's reminds us, pancetta is meat.) As it happened, I had Canadian bacon I needed to use, and I subbed in spinach for arugula because I had that, too. And it was great. We ate it for breakfast for several days, but it also makes a great brunch meal, too.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.